Yes, you can absolutely make ribs in the oven — and done right, they come out just as tender as anything off a smoker. The method I’ve used for close to 40 years, going back to a restaurant called Gadgets in the 1980s, bakes the ribs low and slow in a covered pan, then finishes…
Category: Ribs
Hanging Ribs on a Weber Smokey Mountain (Method, Timing, and What I Got Wrong)
Hanging ribs turns a Weber Smokey Mountain into something closer to a pit-barrel-style cooker: both grates and the water pan come out, and the ribs hang directly over the hot coals instead, with the drippings hitting the coals and feeding back into the smoke. It took me a few attempts to really dial this in…
Smoked Ribs
I decided to smoke some ribs on a fine spring day — low 60s, no rain in the forecast. I fired up my 22″ Weber Smokey Mountain for three racks of baby back ribs, picked up in a 3-pack from my local GFS for around $8 a rack. I used a Weber-branded rub after removing…
Patio Ribs….
My typical go-to cook on Mother’s Day is ribs. One year my wife headed to California to spend time with our daughter, but the tradition continued anyway — just me, the smoker, and a rack done the way I always do it: the 3-2-1 method. I picked up a rack at $2.88/lb, around $8 total….